Sunday, August 18, 2019

LEMONY LENTIL SOUP

This Lemony Lentil Soup recipe is filled with remarkable flavor, it’s made with all types of wholesome ingredients, it’s naturally vegan and gluten-free, and it’s so pretty comforting and delicious.  Stovetop, Instant Pot (pressure cooker), and Crock-Pot (slow cooker) lessons included.


LEMONY LENTIL SOUP



The BEST Lentil Soup Recipe

We have been consuming an inordinate quantity of lentil soup round proper correct here lately…

…due in big edge to the inordinate quantity of lentils that, um, hold getting delivered to our pantry.

What can I say?  The adorableness of our region is absolutely to blame.  😄  Turns out that Barcelona’s most charming little bulk/health/natural meals store, Casa Perris, occurs to be discovered literally simply round the nook from our condominium here.  And oh my goodness, you guys, I couldn’t love this little area more.

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The retailer itself is over 75 years old, and is discovered on certainly one of my favourite plazas within the region (which occurs to be awash with in all probability essentially the foremost golden daylight within the mornings once I cross grocery shopping).  And it's crammed every one sort of nut, seeds, spices, flours, pastas, dried fruits, rices, beans, dried mushrooms, chocolates, jams, and almost every one different bulk component you would imagine…including a literal rainbow of lentils for sale.  All in gigantic 4-foot burlap bags.  Super affordably priced.  Right via way of the register.


I mean, what’s a lentil-loving lady to do?

Perfect my all-time favourite lemony lentil soup recipe, that’s what.  😉

LEMONY LENTIL SOUP RECIPE | 1-MINUTE VIDEO
Casa Perris Barcelona

Well, talking of lovable neighborhoods, I must observe that we’ve particularly been making an attempt to recreate our favourite lentil soup recipe from Barclay’s cute region Mediterranean restaurant in Kansas City…that’s what.

Anyone in KC will inform you that Aladdin Cafe‘s lentil soup is hands-down the greatest within the city.  And Barclay and I couldn’t agree more.  We used to stroll down the block and carry house an order of lentil soup to cross perhaps no less than as soon as every week when he lived there.  And it was certainly one of the few soups within the international that neither folks ever grew drained of.  (<– Ha, that is good, since we’ve been consuming it continuous proper correct here those previous few weeks.)

We equally cherished it simply due to the very fact their lentil soup recipe appeared so uniquely contemporary and light.  Not heavy at all.  Not overloaded with spices.  Not truly even spicy at all.  Just a delightful, fundamental soup that at all times hit the spot…and one which we’ve been lacking a lot here.

Lemony Lentil Soup Ingredients

So on a day that we occurred to be lacking it big-time, I decided to pull up Aladdin’s web site to see in the event that they gave any guidelines about how on earth they seasoned their magical soup.  And simply due to the very fact it seems — their mystery meals have been proper there for the international to see on their menu!  😂  (Ha, obviously we hadn’t picked up an real menu of theirs in ages or I would have stuck this years ago.)

Turns out, what offers their soup that ever-so-slightly candy style is a fundamental component — corn!  🤔  I’ve gotta admit, I didn’t see that one coming, nevertheless it makes so a lot sense.  The candy corn style pairs perfectly with the vivid lemon and warm curry spices, it allows supply the soup barely bit of texture, and it offers the soup an even additional pretty golden color.

Aladdin’s different mystery component is one which appeared barely meant-to-be for us making this soup now in Spain — saffron.  💃🏻  We have been loving the truth that Spanish saffron is so fabulously cheap and widely-available proper correct here (<– like literally, it’s offered on the sign up in almost every one convenience retailer round town), and love that additional depth of style it adds.  BUT.  That said, I understand it’s dear and never as fundamental to song down generally within the States.  So I’ve examined this recipe with and with out it, and it’s delicious the two way.  So no drive there.

Another factor I’ve at all times cherished about Aladdin’s soup is that it’s tremendous lemony, which we equally love.  Lemon simply immediately brightens up any lentil soup, and is the starring component in my model here.

How To Make Lentil Soup

Alright.  So naturally, as soon as we saw that listing of ingredients, we needed to strive out a batch of lemony lentil soup with corn and saffron for ourselves.  And certain enough, it immediately tasted like we have been proper again house on 39th road in Kansas City.

Soooooo unbelievably good, you guys!

Actually, SO nice that we’ve perhaps made no less than a half dozen batches of the soup this month, tinkering round with the component quantities proper correct here and there every one batch till it was simply right.  And now, I suppose this one officially wins the award for my all-time favourite lentil soup recipe.  I like it so much!

Lemony Lentil Soup Recipe

And so do our friends!  Actually, our chums who have been over for dinner final nighttime time mentioned to inform you — of their phrases — that it was “perfecto”.  So here’s to hoping you all like it too!

I’ve protected lessons underneath for tips on tips on methods to make it on the stovetop, or within the sluggish cooker or Instant Pot.  (But honestly, the stovetop route takes concerning the identical quantity of time simply due to the very fact the Instant Pot, so only a heads up there.)  I also suggest pureeing the soup as soon simply due to the very fact it has cooked, but you’re welcome to go away it additional chunky in case you prefer.

Enjoy, everyone!

Lentil Soup with Lemon


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YIELD: four SERVINGS
LEMONY LENTIL SOUP
This Lemony Lentil Soup recipe is filled with remarkable flavor, it’s made with all types of feel-good ingredients, and it’s so pretty comforting.

TOTAL TIME: 35 MINS PREP TIME: 10 MINS COOK TIME: 25 MINS
INGREDIENTS:
1 tablespoon olive oil
1 medium white onion, peeled and diced
2 medium carrots, diced
5 cloves garlic, peeled and minced
6 cups vegetable inventory (or chook stock)
1 1/2 cups red lentils, rinsed and picked over
2/3 cup whole-kernel corn
2 teaspoons flooring cumin
1 teaspoon curry powder
(optional) pinch every one of saffron and cayenne
zest and juice of one small lemon
sea salt and freshly-cracked black pepper

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DIRECTIONS:

STOVETOP:

Heat oil in a big stockpot over medium-high heat.  Add onion and carrots and sauté for 5 minutes, stirring occasionally, till the onions are gentle and translucent.  Add garlic and sauté for 1 additional minute, stirring occasionally, till fragrant.

Stir within the vegetable stock, lentils, corn, cumin, curry powder (plus saffron and cayenne, if using) till combined.  Continue cooking till the soup reaches a simmer.  Then conceal and prepare dinner for 15 minutes, stirring occasionally, till the lentils are totally tender.

Using the two a hand blender or typical blender, puree the soup till it reaches your wanted consistency.  You would possibly have to do that in batches if you’re utilizing a typical blender.  And at all times be careful, since hot liquids broaden whereas blending.  (I want to go away my soup fairly chunky, but you can also just make yours as modern as you’d like.)

Return the pureed soup to the pot, and stir within the lemon zest and juice till combined.  Taste and season the soup with sea salt and black pepper as needed.  (I used about 1.5 teaspoons salt and 0.5 teaspoon black pepper.)

Serve warm.  Or refrigerate in a sealed container for as much as 3 days, or freeze for as much as 3 months.

INSTANT POT (PRESSURE COOKER):

Press “Sauté”.  Add oil to the bowl of your Instant Pot.  Then upload onion* and carrots and sauté for 5 minutes, stirring occasionally, till the onions are gentle and translucent.  Add garlic and sauté for 1 additional minute, stirring occasionally, till fragrant.  Press “Cancel”.

Stir within the vegetable stock, lentils, corn, cumin, curry powder (plus saffron and cayenne, if using) till combined.

Close lid securely and set vent to “Sealing”.

Press “Manual”, then press “Pressure” till the pale on “High Pressure” lights up, then modify the +/- buttons till time reads 8 minutes.  Cook.  Then very carefully, turn the vent to “Venting” for fast release, and wait till all the steam has launched and the valve has dropped.  Remove the lid.

Using the two a hand blender or typical blender, puree the soup till it reaches your wanted consistency.  You would possibly have to do that in batches if you’re utilizing a typical blender.  And at all times be careful, since hot liquids broaden whereas blending.  (I want to go away my soup fairly chunky, but you can also just make yours as modern as you’d like.)

Return the pureed soup to the Instant Pot, and stir within the lemon zest and juice till combined.  Taste and season the soup with sea salt and black pepper as needed.  (I used about 1.5 teaspoons salt and 0.5 teaspoon black pepper.)
Serve warm.  Or refrigerate in a sealed container for as much as 3 days, or freeze for as much as 3 months.

CROCK-POT (SLOW COOKER):

Add onion, carrots, garlic, vegetable stock, lentils, corn, cumin, curry powder (plus saffron and cayenne, if using) to the bowl of a big sluggish cooker, and stir to combined.  (No olive oil needed.)  Cover and prepare dinner on excessive for 2-3 hours, or on low for 5-6 hours, till the lentils are totally tender.

Using the two a hand blender or typical blender, puree the soup till it reaches your wanted
consistency.  You would possibly have to do that in batches if you’re utilizing a typical blender.  And at all times be careful, since hot liquids broaden whereas blending.  (I want to go away my soup fairly chunky, but you can also just make yours as modern as you’d like.)

Return the pureed soup to the sluggish cooker, and stir within the lemon zest and juice till combined.  Taste and season the soup with sea salt and black pepper as needed.  (I used about 1.5 teaspoons salt and 0.5 teaspoon black pepper.)

Serve warm.  Or refrigerate in a sealed container for as much as 3 days, or freeze for as much as 3 months.source